Juicy and elegant, this Herb-Stuffed Chicken Breast with Sun-Dried Tomatoes & Mozzarella is the perfect main course for a dinner party or a special weeknight meal. Rolled with a rich mixture of sun-dried tomatoes, mozzarella, and fresh greens, then seared and oven-roasted to perfection, each slice reveals beautiful layers and bold Mediterranean flavors.
Why You’ll Love This Recipe
This dish combines tender chicken with a vibrant, cheesy stuffing that delivers maximum flavor with minimal fuss. It’s an excellent way to elevate simple ingredients, and the rolled presentation makes it visually impressive. Plus, it’s adaptable to different herbs, cheeses, and greens you may have on hand.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
boneless, skinless chicken breasts
-
shredded mozzarella cheese
-
chopped sun-dried tomatoes (oil-packed and drained)
-
fresh spinach or parsley, chopped
-
seasoned breadcrumbs
-
olive oil
-
garlic, minced
-
dried Italian herbs
-
salt and freshly ground black pepper
-
butcher’s twine or toothpicks
Directions
-
Preheat oven to 375°F (190°C). Prepare a baking dish by lining it with parchment paper or lightly greasing it with olive oil.
-
Butterfly each chicken breast by slicing horizontally without cutting all the way through. Open flat and gently pound to an even ½-inch thickness.
-
In a small bowl, mix mozzarella, sun-dried tomatoes, chopped spinach or parsley, breadcrumbs, garlic, Italian herbs, salt, and pepper.
-
Spread the stuffing evenly over each chicken breast. Roll each one tightly from one end and secure with butcher’s twine or toothpicks.
-
Brush the chicken rolls with olive oil and lightly season with salt and pepper.
-
In a hot skillet, sear the chicken on all sides for 2–3 minutes per side until lightly browned.
-
Transfer to the prepared baking dish and roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
-
Let rest for 5 minutes. Remove twine or toothpicks, slice into spirals, and serve with any pan juices spooned over the top.
Servings and timing
Servings: 2–4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
-
Cheese Options: Substitute mozzarella with provolone, goat cheese, or feta for different textures and flavors.
-
Herb Choices: Use fresh basil, thyme, or oregano instead of spinach or parsley for a more intense herb profile.
-
Vegetable Add-ins: Add roasted red peppers, sautéed mushrooms, or artichoke hearts to the stuffing.
-
Low-Carb Option: Omit the breadcrumbs or replace them with almond flour for a low-carb version.
-
Grilled Version: Grill the rolled and stuffed chicken instead of baking for a smoky flavor.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a covered dish and warm in a 350°F (175°C) oven for 10–15 minutes until heated through. You may also microwave individual slices on medium power for 1–2 minutes, though the texture is best preserved in the oven.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the stuffed chicken rolls up to a day in advance and refrigerate them until ready to sear and bake.
What’s the best way to keep the stuffing from falling out?
Roll the chicken tightly and secure it well with butcher’s twine or toothpicks. Searing the chicken before baking also helps seal the rolls.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used, but they may require slightly longer cooking time and rolling can be a bit more delicate.
How do I prevent the chicken from drying out?
Avoid overcooking by removing the chicken from the oven once it reaches 165°F (74°C) and letting it rest before slicing.
What can I serve with this dish?
This chicken pairs well with roasted vegetables, garlic mashed potatoes, or a fresh green salad.
Can I freeze stuffed chicken breasts?
Yes, you can freeze them uncooked or cooked. Thaw in the refrigerator overnight before baking or reheating.
How do I butterfly a chicken breast safely?
Use a sharp knife to slice the breast horizontally, stopping just before cutting all the way through. Open it like a book and gently flatten it with a meat mallet.
Can I skip the searing step?
While optional, searing adds a nice golden crust and locks in flavor. You can skip it, but the texture may be slightly softer.
What type of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes for better flavor and moisture. Be sure to drain them before chopping.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount by half since dried herbs are more concentrated in flavor.
Conclusion
Herb-Stuffed Chicken Breast with Sun-Dried Tomatoes & Mozzarella is a flavorful, elegant meal that’s surprisingly easy to prepare. With its savory filling and tender, juicy chicken, it’s ideal for both special occasions and cozy family dinners. Serve it sliced with your favorite sides for a satisfying and impressive plate.
Print
Herb-Stuffed Chicken Breast with Sun-Dried Tomatoes & Mozzarella
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
Juicy, oven-roasted chicken breasts rolled around a savory stuffing of mozzarella, sun-dried tomatoes, and herbs, then sliced into elegant spirals and served with pan juices.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1/2 cup shredded mozzarella cheese
- 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/2 cup fresh spinach or parsley, chopped
- 1/4 cup seasoned breadcrumbs
- 2 tablespoons olive oil (plus extra for brushing)
- 1 clove garlic, minced
- 1/2 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- Butcher’s twine or toothpicks (for securing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly oil it.
- Butterfly the chicken breasts by slicing them horizontally without cutting all the way through. Open them like a book and pound gently to an even 1/2-inch thickness.
- In a small bowl, mix mozzarella, sun-dried tomatoes, chopped spinach or parsley, breadcrumbs, garlic, Italian herbs, salt, and pepper.
- Spoon the stuffing evenly over each chicken breast and roll tightly from one end. Secure with twine or toothpicks.
- Brush the rolls with olive oil and season lightly with salt and pepper.
- Sear the stuffed chicken in a hot skillet for 2–3 minutes per side to brown the exterior.
- Transfer to the prepared baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest for 5 minutes before slicing. Serve with pan drippings spooned on top.
Notes
- Use a meat thermometer to ensure chicken reaches safe internal temperature.
- Substitute spinach with basil or arugula for different flavor profiles.
- Secure well to prevent stuffing from leaking during cooking.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
Your email address will not be published. Required fields are marked *